Delicately flavored mascarpone cream, made with fresh ingredients from the dairy case, creates a delicious layer for Samantha Ward's Ginger Orange Tuile Cup.
Chef Samantha WardExquisite Desserts
, Palm Desert
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1/4 cup unsalted butter
4 oz. cream cheese
8 oz. mascarpone cheese
1 tsp. vanilla
3/4 cup powdered sugar
Cream together butter and cream cheese. Once smooth, add mascarpone cream and vanilla. Mix only to combine, then add sifted powdered sugar. Reserve in the refrigerator until needed. Serve with fresh fruit or use to fill the Ginger Orange Tuile Cup.